1 cup Butter, softened 2/3 cup sugar 1/2 teaspoon almond extract 2 cups all-purpose flour 1/2 cup raspberry jam/preserves *
1 cup powdered sugar 2 to 3 teaspoons water 1 1/2 teaspoons almond extract
*Substitute 1/2 cup of your favorite flavor jam if not raspberry fan.
How to make
Combine butter, sugar and 1/2 teaspoon almond extract in bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour; beat at low speed, scraping bowl often, until well mixed. Cover; refrigerate at least 1 hour or until firm.
(don't skip the chilling or they may not hold their shape or the jam)
STEP 2 Heat oven to 350°F.
Shape dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Make indentation in center of each cookie with thumb (edges may crack slightly). Fill each indentation with about 1/4 teaspoon jam.
Bake 14-18 minutes or until edges are lightly browned. Let stand 1 minute on cookie sheets; remove to cooling rack. Cool completely.
Combine all glaze ingredients in bowl with whisk until smooth. Drizzle over cookies.